1 recipe found
Last year our chef’s snowskin mooncakes were a hit, so this year I’m going to try a different flavor. This home-made crispy mooncake with kidney bean and cashew nut filling does not require the inverted syrup of Cantonese-style mooncakes. It has home-made ingredients, a crispy texture, and a private taste. I made some improvements based on the recipe online, and the kidney bean filling is also homemade.
